Rotisserie Chicken Tacos

By Laura Fuentes Updated Jul 1, 2025

5 from 39 votes

Recipe

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These rotisserie chicken tacos turn store-bought chicken into a quick, flavor-packed dinner when you're short on time.

The meat and shells warm up at the same time, so this chicken tacos recipe with rotisserie chicken gets dinner on the table fast.

a baking dish with rotisserie chicken tacos

Can You Make Tacos with Rotisserie Chicken?

Absolutely! In fact, it’s one of my favorite shortcuts for a quick taco night that my family devours. Whether you shred the chicken or chop it up, you’ll stuff it into crunchy taco shells and heat everything at once with this recipe.

Take them to the next level by letting each person customize their chicken tacos with their favorite toppings, and you’ll have a dinner without complaints.

What You Need

Aside from a rotisserie chicken to stuff your tacos, you’ll need toppings like cheese, your favorite salsa, and possibly some guacamole (if you have it), as well as any other ingredients you have on hand, such as shredded lettuce and sour cream. And if you have a kid who just likes chicken, cheese, and a plain shell, I feel you.

How to Make Rotisserie Chicken Tacos

This meal will be on your table faster than ordering and waiting at a restaurant. Here is what you’ll do:

Prep
Preheat the oven and either chop or pull the meat from the rotisserie. Arrange the hard taco shells on the baking dish so they stand up and fill them with the chicken meat, some cheese, and salsa.
Warm them
10 to 12 minutes is all it takes to warm up the filling and crisp up your tortillas. Meanwhile, gather any other fresh toppings so they’re ready.
We’re not actually cooking the tacos but placing them in the oven for 10-12 minutes to get crispy shells, warm up the chicken, and melt the cheese.
Serve
When the tacos come out nice and hot, serve them. Let each person customize their taco with toppings until their heart is content.

How Much Rotisserie Chicken To Use

For a family of 4, I use about 2 heaping cups of shredded chicken or about ½ of a rotisserie chicken. This is the perfect amount to save the other half for another rotisserie chicken dinner. That’s two meals out of one bird!

Serving Rotisserie Chicken Tacos

If you need to bulk these up to feed hungry teens, whip up a quick corn and black bean salsa as a side dish, use leftover rice to make cilantro lime rice, and serve everything with a margarita.

Rotisserie Chicken Tacos (So Easy!)

Servings: 4

Prep Time: 8

Cook Time: 12

Total Time: 20

These rotisserie chicken tacos turn store-bought chicken into a quick, flavor-packed dinner when you're short on time.

5 from 39 votes

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Watch how it’s made:

Ingredients

For the chicken tacos:

2 ½ cups shredded rotisserie chicken, about ½ chicken
12 crunchy taco shells
1 cup shredded cheddar cheese, divided
⅓ cup salsa verde or regular salsa

Toppings:

Guacamole
Sour cream
Shredded lettuce
Salsa

Instructions

Prep the oven:

Preheat your oven to 375F and position your oven rack in the middle of the oven (if it’s too high your tacos could get too toasty).

Fill the tacos:

On an oven safe 9×13 baking dish, line up 12 taco shells, vertically, so they're easier to fill. Fill with cooked chicken and top with cheese.
In a medium bowl, combine the shredded chicken, the ⅓ cup salsa or salsa verde, and half of the shredded cheese. If the chicken is very cold, warm it up for a minute in the microwave.
Fill the taco shells with the chicken mixture and sprinkle the remaining cheese over the top.